Jun 6, 2009

* Mango Pickle * (Basic)

2 kgs raw mangoes (green mangoes)
1 cup salt
1¼ cups red chilli powder
¼ cup turmeric powder
1 tbsp fenugreek seeds
1½ tbsp fennel seeds
1½ tbsp kalonji
1 kg mustard oil (approximate)

Dry roast the salt, chilli & turmeric powders lightly, on a very low flame. Remove.
Roast the fenugreek, fennel and kalonji lightly, on a low flame. Remove and powder.
Wash the mangoes and dry thoroughly. Remove the seeds and cut into cubes. Cut the cubes in such a way that each piece has some mango peel attached. (This prevents the cubes from getting softened in the pickle.)
Pack the cubes into a large dry glass or ceramic jar. Add the all the masala powders and salt. Mix well with a dry spoon.
Cover with a muslin cloth and keep in the hot sun for 3-4 days. Check for seasoning, and add more salt or chilli powder according to taste.
Heat the oil to just below the smoking point. Cool to room temperature.
Add half of the oil into the pickle. Mix well.
Fill sterilized pickle jars about 3/4ths full. Add sufficient oil so that the oil-level is about 2-3 inches above the pickle level.
Close the lid tightly and store in a cool, dark place. Allow the pickle to mature for about 2 weeks before using.

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